Why You’ll Love Sugar-Free Cheesecake Bars Recipe

I enjoy this recipe because it’s easy to make and doesn’t sacrifice flavor or texture. I like that the ingredients are simple, the sweetness is balanced, and the bars come out creamy every single time. It’s one of my favorite desserts to keep on hand when I want something sweet but mindful.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Crust

1 1/2 cups almond flour
1/4 cup unsweetened cocoa powder (optional)
1/4 cup melted coconut oil (or unsalted butter)
2 tablespoons erythritol (or preferred sugar substitute)
1/2 teaspoon vanilla extract
Pinch of salt

For the Cheesecake Filling

16 oz cream cheese (softened)
1/2 cup erythritol (or preferred sugar substitute)
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking dish with parchment paper. In a mixing bowl, I combine the almond flour, cocoa powder if I’m using it, melted coconut oil, erythritol, vanilla extract, and salt. I mix everything until well combined, then press the mixture evenly into the bottom of the prepared dish. I bake the crust for 10 to 12 minutes until lightly golden, then remove it from the oven and let it cool slightly.

For the filling, I beat the softened cream cheese in a large bowl until smooth and creamy. I add the erythritol, eggs, vanilla extract, and lemon juice if I’m using it, and beat again until the mixture is fully smooth and combined.

I pour the cheesecake filling over the cooled crust and spread it evenly. I bake it for 20 to 25 minutes, until the edges are set and the center still has a slight jiggle. I turn off the oven and leave the cheesecake inside for about one hour. After that, I remove it, let it cool to room temperature, and refrigerate it for at least 2 hours before slicing.

Servings and Timing

I make this recipe to yield about 9 to 12 bars, depending on how I slice them. The prep time takes me about 15 minutes, the baking time is around 30 minutes, and the total active time comes to approximately 45 minutes, plus cooling and chilling time.

Variations

I sometimes skip the cocoa powder for a classic vanilla crust. I also like adding a swirl of sugar-free chocolate or a sprinkle of cinnamon to the filling for extra flavor. For a nut-free option, I experiment with seed-based flour blends.

Storage/Reheating

I store these cheesecake bars in an airtight container in the refrigerator for up to 5 days. I also freeze individual bars for longer storage and let them thaw in the fridge before serving. I don’t reheat them, as I prefer them chilled.

FAQs

Can I use a different sweetener?

I use other granulated sugar substitutes, but I make sure they’re suitable for baking.

Why is the center slightly jiggly?

I like it that way because it sets fully as it cools and stays creamy.

Can I make this recipe dairy-free?

I haven’t tested it fully, but dairy-free cream cheese alternatives may work.

Do I need the cocoa powder?

I treat it as optional and leave it out when I want a plain crust.

How do I get clean slices?

I chill the cheesecake well and use a sharp knife wiped clean between cuts.

Can I double the recipe?

I double it and use a larger pan, adjusting bake time slightly.

Is this recipe keto-friendly?

I find it fits well into a low-carb approach when using appropriate sweeteners.

Can I add toppings?

I sometimes top it with sugar-free chocolate drizzle or fresh berries.

Why leave it in the oven after baking?

I do this to prevent cracking from sudden temperature changes.

Can I serve this at room temperature?

I can, but I prefer it chilled for the best texture.

Conclusion

I find these sugar-free cheesecake bars to be a reliable, creamy dessert that satisfies my sweet cravings without added sugar. With a simple crust and smooth filling, it’s a recipe I enjoy making again and again for both everyday treats and special occasions.